Designation (also echo, finale, finish, reverberation, sustainability, tail) for the time remaining or the duration of the Taste impression on the palate and tongue while tasting or enjoying a wine. In the complex process of perception, however, not only the taste ( gustatory ), but also the odor ( olfactory ) and the sense of touch ( trigeminal ). So these three individual senses can not be clearly delineated, but influence one another and result in a complex experience of pleasure. However, as often mistakenly assumed and asserted, the onset does not arise only through swallowing or the process of swallowing. It is the period in which the impressions in the mouth still "resonate" after the wine leaves the mouth. That's why at a sensory Examination, in which, as a rule, the wine is not drunk or swallowed, but spit out after tasting, the departure can be determined of course without swallowing.
The length of the finish is often associated with the overall taste and smell of a wine. Because a high-quality wine usually has a long finish. The unit of measure for a second duration is one Caudalie, At least 10 to 20 caudalies and longer are regarded as a long finish. The term persistence is also often used as a synonym, but actually means the "existence of a state over long periods of time (persistence)," meaning "long departure". But also bitter and sharp Substances cause long-term sustainability, which does not necessarily have to be positive. A long finish is therefore only a sign of quality, if all taste elements balanced are. An "average finish" lasts between 6 and 10 seconds. Negative is a "short finish" of only a few seconds, in which the taste abruptly "breaks off". Such a wine is usually powerless, that is thin or hollow,
Prerequisite for a long finish are flavorings and other wine ingredients in an appropriate and balanced amount, which is high in wines total extract usually the case. For white wines, this is mainly due to a higher proportion acids, red wines by the astringent Effect of tannins certainly. The effect of a "long finish", often referred to as a purely subjective impression and doubted, has also been scientifically proven in the meantime. It is related to the fact that flavors in colloids (during the bottle aging coagulated particles) are embedded, which dissolve only slowly and therefore have a lasting effect. This circumstance is especially true for higher quality, longer matured wines. For the reasons mentioned above, however, a long departure must a priori or not always mean a high-quality wine. In contrast to the positively occupied finish aftertaste used as a negative term. See also below wine review and wine address,